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Rhubarb Crunch


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Rate this recipe 4.5/5 (11 Votes)


  • 1 C quick oats
  • 6 T flour
  • 1 tsp cinnamon
  • 3 T brown sugar twin
  • 1/4 C reduced cal. Margarine, melted
  • 4 C diced rhubarb
  • 1 pkg. (4-serving size) Jello-O sugar-free strawberry gelatin
  • 1 pkg. (4-serving size) Jello-O sugar-free cook and serve pudding mix
  • 1 1/2 C water
  • 1 tsp vanilla extract


Adapted from


Step 1

Preheat oven to 350° . In a medium bowl, combine oats, flour, cinnamon and brown sugar until well blended. Add melted margarine; mix until crumbly. Set aside. Place rhubarb in a n 8x8” baking dish. In a medium saucepan, combine dry gelatin, dry pudding mix and water; cook to boiling, stirring constantly. Remove from heat. Stir in vanilla extract. Pour hot mixture over diced rhubarb; top with crumbs. Bake 1 hour. Cool on wire rack.

Per serving: 142 calories, 3 g fat, 5 g protein, 170 mg sodium

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